Quinoa Buffalo Bites
Ingredients for Quinoa Buffalo Bites
2 cups cooked and cooled quinoa (1 cup of dry quinoa + 2 cups of water. Bring to boil, reduce to low and cover x 15 min or until tender and liquid absorbs).
1 can (15 oz) of chickpeas (aka garbanzo beans), rinsed and drained
1/2 cup panko bread crumbs
pinch of salt and pepper
olive oil or nonstick cooking spray for cooking the bites
1/4 cup hot sauce ( I used Tapatio hot picante, but you can use a milder version)
2 Tbsp butter, melted
2 Tbsp olive oil
1/2 teaspoon salt
Blue Cheese Dip
1/2 cup plain greek yogurt ( I used one 5.3 oz single serve container)
1/4 cup milk (recipe called for buttermilk, but I used whole milk)
1 Tbsp fresh lemon juice
1 Tbsp fresh parsley, finely chopped
1 teaspoon fresh mint, finely chopped
1 teaspoon za'atar
pinch of pepper and salt
1 -2 oz of blue cheese, crumbled
Directions for Quinoa Buffalo Bites
Make the buffalo sauce. In a small bowl, combine the melted butter, olive oil, hot sauce, and pinch of salt. Whisk to combine.
Make the quinoa bites. Place rinsed and drained chickpeas into a food prep. Pulse until smooth. Transfer into a large bowl. Add cooled quinoa, bread crumbs, pinch of salt, and 5 tablespoons of buffalo sauce. Using a spatula, mix until combined. Place in the refrigerator for 30-60 minutes to chill/firm.
Make the blue cheese dip. Combine yogurt, milk, lemon juice, herbs, pepper and salt. Whisk until smooth. Stir in 1 oz of crumbled blue cheese. Keep in refrigerator until ready to serve.
Once the quinoa bites are chilled, use a 1 tablespoon sized cookie scoop to form the ball bites. Arrange on a tray until ready to cook.
In a large skillet, add 2-3 tablespoons of olive oil or spray with nonstick cooking oil. Heat over medium-low heat. Add 6-8 ball bites at a time to not overcrowd the skillet. Cook until golden brown and crispy on all sides. Gently dip the bites into the remaining buffalo sauce to coat all sides. Arrange on a plate of salad greens, sprinkle with crumbled blue cheese and serve with blue cheese dip.